| 21 | 30 | 413 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 5 |
| 3 clove(s) | Garlic (minced, for marinade) |
| 1 1/2 tsp | Lemon juice (for marinade) |
| 1 tsp | Extra virgin olive oil (for marinade) |
| 1 tsp | Oregano, dried (for marinade) |
| 1/2 tsp | Salt (for marinade) |
| 1/4 tsp | Black pepper (for marinade) |
| 681 gm | Chicken breast, boneless, skinless |
| 2 cucumber(s) | Cucumber (peeled, cubed, for salad) |
| 1/2 cup | Red onion (sliced vertically, for salad) |
| 3/4 cup, crumbled | Feta cheese, cow (for salad) |
| 1/4 cup | Kalamata olives (pitted, sliced, for salad) |
| 3 medium | Tomato (cored, cubed, for salad) |
| 1/2 cup | Greek yogurt, plain, fat-free (for tzatziki) |
| 1/4 cup | Cucumber (peeled, grated, for tzatziki) |
| 1 tsp | White wine vinegar (for tzatziki) |
| 1/2 tsp | Garlic powder (for tzatziki) |
| 1/4 tsp | Dill, dried (for tzatziki) |
| 1/4 tsp | Sea Salt (for tzatziki) |
| 1/4 tsp | Black pepper (for tzatziki) |
| 1 dash | Crushed red pepper (optional, for tzatziki) |
| 5 medium pita | Pita bread, whole-wheat (sliced and toasted) |
1. Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken).
2. Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
3.. Grill or broil chicken breasts 5 minutes on each side or until cooked through (temperature of chicken should be 165F). Cut chicken into 1 inch cubes and add it to your bowl.
4. In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy.
| Grain | 1.3 |
| Meat | 1.5 |
| Milk Alternative | 0.6 |
| Vegetables | 3.0 |
